Calamares a la Provencale

Ingredients:

1 kg/2.2 lb Squid

1 Onion, finely chopped

2 Garlic Cloves

275 g/10 oz Tomatoes, cut into eighths

2 tbsp Olive Oil

1 Bouquet Garni

1 tbsp Tomato Puree

Salt

Black Pepper

300 ml/10 fl.oz. Dry White Wine

300 ml/10 fl.oz. Water

1 tbsp Freshly chopped Parsley

1 tbsp Freshly chopped Basil

Cooking Instructions:

Prepare the squid by gripping the body with one hand and the head and tentacles with the other. Pull apart firmly. Cut the tentacles away from the head. Discard the head, entrails and ink sac and wash the bodies and tentacles thoroughly, both inside and out, in cold running water, dry on kitchen paper and cut into long thin strips. Heat the oil in a pan, add the onions and squid and sauté until lightly browned. Add the tomatoes, bouquet garni, whole cloves, tomato purée, salt and pepper, cover and simmer over a low heat for 40 minutes. Remove the bouquet garni and garlic cloves and discard and transfer the squid pieces to a heated serving dish. Keep warm. Reduce the cooking liquor by boiling rapidly if it seems too liquid. It should be a medium thickness. To serve - pour the sauce over the squid and sprinkle with the chopped basil and parsley. Serve very hot.

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